What better way to celebrate the warmer days here in the city than grilling fish? It goes great with a frosty beverage, like a frozen margarita or sangria (my favorite). Cooking at home was a nice escape from the French and Italian cuisine we have been cooking in class. I did not have to use butter, cream, flour, eggs, or brown veal stock for anything!
I will share with you the components of a very yummy fiesta style meal you can prepare at home. There is a lot of vegetable chopping if you make the salsas at home. But they will be more fresh, vibrant, and seasoned exactly how you like.
Appetizer: Pan-crisped plantains (pictured above)
How-To: Buy a nice and green plantain. Cut 1/2 inch thick slices. Sprinkle with salt. Heat a tablespoon of vegetable oil in a non-stick saute pan over medium heat. Add the plantains as well as 1 tablespoon agave syrup (or sugar). Reduce heat to low. Cook until one side caramelizes and turns brown. Flip and repeat. Remove from pan, taste and adjust seasoning with more salt or sugar (depending on the ripeness of the plantain).
Main Course: Grilled Fish with Lime
How-To: Buy two large fish fillets (enough for however many people are eating). Heat a non-stick grill pan over medium-high heat. Brush fillets with vegetable oil and sprinkle with salt. Grill, flipping once, until fish is opaque and cooked through. Do not over cook. Remove to platter and squeeze fresh lime juice on fish (about 1/2 lime per pound of fish).
Salsas (See Salsas in Recipes section)
Nutrition Notes: Everything was delicious and healthy! Overall this meal is low in fat and can be low in salt. You can use less oil by utilizing a non-stick grill pan for the fish. This meal is full of fresh vegetables, herbs, and fruit. A wide variety of antioxidants, vitamins, and minerals. Especially since the three salsas are not cooked and therefore most of the nutrients are retained. Serving with black beans increases the fiber and protein in this meal. Top scores for nutrition and deliciousness.